Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

2017 ◽  
Vol 52 (4) ◽  
pp. 864-871 ◽  
Author(s):  
Mariana Ferrario ◽  
Sandra Guerrero ◽  
Cielo Char
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Carrot Juice ◽  
Minimal Processing ◽  
Functional Quality ◽  
Processing Variables

Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology

2006 ◽  
Vol 41 (9) ◽  
pp. 1082-1089 ◽  
Author(s):  
Ying Sun ◽  
Zhengfu Wang ◽  
Jihong Wu ◽  
Fang Chen ◽  
Xiaojun Liao ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Carrot Juice ◽  
Juice Concentrate

scholarly journals Impact of Microfluidization on the Emulsifying Properties of Zein-Based Emulsions: Influence of Diutan Gum Concentration

Materials ◽  
2021 ◽  
Vol 14 (13) ◽  
pp. 3695
Author(s):  
Jenifer Santos ◽  
Luis A. Trujillo-Cayado ◽  
María del Águila Alcaide ◽  
María del Carmen Alfaro
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Preparation Method ◽  
Physical Stability ◽  
Emulsifying Properties ◽  
Gel Properties ◽  
3D Network ◽  
Starting Point ◽  
Processing Variables ◽  
Droplet Sizes

Microfluidization is a preparation method that can be used to obtain emulsions with submicron droplet sizes. The first objective of this study was to evaluate the influence of homogenization pressure and cycles on droplet sizes using response surface methodology. Secondly, the influence of the diutan gum concentration incorporated in the optimized emulsion on rheological properties, microstructure, and physical stability was investigated. Taking the response surface analysis into account, the emulsion processed at 20,000 psi after four cycles seemed to show the smallest Sauter diameter values. Hence, this emulsion was the starting point to incorporate diutan gum. Interestingly, the formation of a 3D network in the emulsion, observed by FESEM, was provoked by diutan gum. The emulsion formulated with 0.4 wt.% of diutan gum presented rheological gel properties and enhanced physical stability. This work highlights the importance of selecting optimized processing variables using the microfluidization technique and extends the knowledge of using diutan gum in combination with zein.

scholarly journals PENGGUNAAN RESPONSE SURFACE METHODOLOGY PADA OPTIMASI PROSES PENGOLAHAN BAWANG MERAH IRIS IN BRINE

2019 ◽  
Vol 15 (1) ◽  
pp. 12
Author(s):  
NFN Ratnaningsih ◽  
Desty Vidiantika ◽  
Ermi Sukasih ◽  
NFN Setyadjit
Keyword(s):  
Response Surface Methodology ◽  
Citric Acid ◽  
Response Surface ◽  
Acid Concentration ◽  
Salt Concentration ◽  
Heating Time ◽  
Anthocyanin Content ◽  
Minimal Processing ◽  
Citric Acid Concentration ◽  
Design Expert

<p>Bawang merah merupakan komoditas hortikultura yang mudah rusak dan terkadang mengalami kelangkaan di pasaran. Hal ini menimbulkan masalah serius, seperti harga yang fluktuatif dan terjadinya inflasi. Citarasa bawang merah yang khas menyebabkan keberadaannya dipandang penting oleh masyarakat. Untuk mengatasi tidak kontinunya stok bawang merah di pasaran, perlu dilakukan pengolahan minimal proses, seperti pengolahan bawang merah iris in brine. Tujuan penelitian ini adalah untuk menentukan kondisi optimum proses pembuatan bawang merah iris in brine. Optimasi proses dilakukan menggunakan Response Surface Methodology (RSM). Pengolahan data menggunakan Program Design Expert 7.0 dengan tiga faktor, yaitu X1 (konsentrasi garam, %), X2 (konsentrasi asam sitrat, %) dan X3 (lama pemanasan, menit). Hasil optimal diperoleh pada kondisi konsentrasi garam 2,5%, asam sitrat 0,73% dan lama pemanasan 5 menit. Bawang merah iris in brine hasil optimasi memiliki nilai Aw 0,895; nilai chroma 16,97; pH 3,47; total padatan terlarut (TPT) 7,84 ᵒBrix dengan kandungan antosianin 20,21 ppm, kandungan senyawa volatil 91,30 ppm dan aktivitas antioksidan 154,25 ppm.</p><p> </p><p><strong>The use of Response Surface Methodology on optimization of in brine shallot slices production</strong></p><p><br />Shallot is a horticultural commodity that easily damaged and sometimes become scarcity in the market. This triggered serious problems, such as fluctuating prices and inflation. Typical of shallot flavor causes its existences to be considered as important by society. To overcome the uncontinuous stock of shallot in the market, it is necessary to process shallot using minimal processing, such as shallot slices in brine. The objective of this study was to determine the optimum condition of the shallot slices in brine making process. Optimization of the prosess was done using Response Surface Methodology (RSM). Data were processed using Design Expert 7.0, with three factors, namely X1 (salt concentration,%), X2 (citric acid concentration,%) and X3 (duration of heating, minutes). The optimization result was 0.75% citric acid concentration, 2.5% salt concentration and 5 minutes of heating time. The resulting shallot slices in brine has 0.895 of Aw value; 16.97 of Chroma value; 3.47 of pH; 7.84oBrix of total soluble solid (TSS); 20.21 ppm of anthocyanin content; 91.30 ppm of volatile reducing substances (VRS); and 154.25 ppm of antioxidant activity.</p>

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